7 Amazing Lemongrass-Flavoured Vegan Recipes For Your Kids

Lemongrass-flavoured vegan recipes bring a refreshing citrus aroma and delicious flavours to your family’s meals. This fragrant herb adds a wonderful twist to everyday plant-based dishes without overpowering other ingredients.

From comforting curries and noodle soups to savoury tofu burgers, these seven recipes offer something for everyone. They’re a delicious way to introduce your kids to new flavours while enjoying wholesome, colourful ingredients.

Lemongrass pairs beautifully with coconut milk, fresh vegetables, tofu, and aromatic spices. Its gentle citrus notes make familiar ingredients taste exciting and add a fresh, fragrant touch to family meals.

Whether you’re preparing a quick lunch or a comforting family dinner, these vegan lemongrass recipes offer plenty of inspiration. Discover seven delicious ways to bring lemongrass’s wonderful flavours into your kitchen.

How To Buy Lemongrass

Fresh lemongrass has long, narrow green leaves and firm, pale yellow stalks with a refreshing citrus aroma. Its flavour resembles lemon but has softer, floral notes without the sharp acidity of citrus juice.

The outer leaves and lower stalks are often tough and fibrous, so proper preparation is important. Lemongrass adds wonderful flavour to soups, curries, and marinades, but a little goes a long way.

You can find fresh lemongrass in many supermarkets, particularly in the fresh herb or international produce sections. Asian grocery stores are another excellent place to look, especially when fresh lemongrass is difficult to find elsewhere.

When shopping, choose firm, plump stalks with pale yellow bases and fresh-looking green tops. Avoid stalks that appear excessively dry, shrivelled, mouldy, or discoloured, as these may have lost much of their flavour.

If the stalks look slightly limp, trim the dry ends and soak them briefly in cold water before preparing them. However, soaking will not restore the flavour or quality of lemongrass that has already deteriorated.

Dried lemongrass is another convenient option, although its flavour is generally less vibrant than fresh stalks. Lemongrass tea is also widely available, but fresh or dried culinary lemongrass is usually the better choice for cooking.

Storing Lemongrass

Proper storage helps fresh lemongrass stay fragrant longer. Wrap the stalks loosely in slightly damp paper towels, place them in a reusable bag or airtight container, and refrigerate for approximately 7–10 days.

For longer storage, freezing is an excellent option. Trim the leaves and root ends, then arrange the whole stalks on a parchment-lined baking sheet. Freeze them separately, then transfer them to a freezer-safe container or bag.

You can also slice lemongrass before freezing to make meal preparation easier. Store the slices in small portions so you can take out only what you need for soups, curries, and other vegan recipes.

Another convenient option is to prepare lemongrass paste. Blend trimmed, thinly sliced lemongrass with a little water until finely processed. Spoon the mixture into ice cube trays and freeze until solid.

Transfer the frozen lemongrass cubes to a labelled freezer-safe bag or container. These handy portions add fresh citrus flavour to your favourite dishes without extra prep.

You can also dry lemongrass for longer storage. Keep the dried pieces in an airtight container away from heat, moisture, and sunlight. They work particularly well in soups, broths, and herbal teas.

Lemongrass Nutrition Facts

Lemongrass is a fragrant herb that adds refreshing citrus flavour to vegan meals. It also contains several vitamins and minerals, although recipes generally use it in small amounts.

Approximate Nutrition Facts Per 1 Ounce (28 Grams) Of Raw Lemongrass:

• Calories: 28
• Protein: 0.5 g
• Fat: 0.1 g
• Carbohydrates: 7.1 g
• Calcium: 18 mg
• Iron: 2.3 mg
• Potassium: 202 mg
• Vitamin C: 0.7 mg

Lemongrass contains iron, calcium, and small amounts of vitamin C. Iron helps the body produce hemoglobin, the protein in red blood cells that carries oxygen from the lungs to the body’s tissues.

Calcium contributes to healthy bones and teeth, while potassium supports normal muscle and nerve function. However, lemongrass’s nutritional contribution depends on how much you consume.

Because cooks often remove the fibrous stalks after flavouring soups and curries, the nutrients in a finished dish may differ from those listed for raw lemongrass.

Source: USDA FoodData Central — Lemongrass, Raw (FDC 168573). Values calculated from the 100 g reference amounts.

Vegan Lemongrass Recipes

These vegan lemongrass recipes bring the fresh, fragrant flavours of Southeast Asian-inspired cooking to your family table. From creamy coconut curries to comforting noodle soups, each dish combines aromatic lemongrass with delicious plant-based ingredients.

Whether your kids enjoy crispy tofu, savoury burgers, or warming bowls of ramen, there’s something for everyone to discover. These seven recipes offer a wonderful opportunity to explore new flavours and make family meals more exciting.

Recipe #1 — Vegan Lemongrass Tofu Banh Mi Recipe

This vegan lemongrass tofu banh mi combines fragrant, savoury tofu with crunchy vegetables, fresh herbs, and a delicious Vietnamese-inspired sandwich filling. Lemongrass’s citrus notes add a refreshing twist that makes every bite flavourful and satisfying.

For the best texture, choose a light, crispy baguette with a soft centre, just like those traditionally enjoyed in Vietnam. A regular wheat baguette also works beautifully, making this a delicious option for family lunches or picnics.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 4

Ingredients For The Tofu Banh Mi

• Smoked tofu: 400 g, sliced
• Red chillies: 2, finely chopped
• Garlic: 3 cloves, finely chopped
• Fresh ginger root: 1-inch
• Lemongrass stalks: 2, trimmed and finely sliced
• Vegetarian “fish” sauce: 2 tablespoons
• Palm sugar: 1 tablespoon
• White pepper: ¼ teaspoon, freshly ground
• Peanut oil or other flavourless oil: 1 tablespoon
• Small baguettes: 2
• Vegan mayonnaise: 3 tablespoons
• Small cucumber: ½, sliced on the diagonal
• Quick Vietnamese Pickles: 1 batch
• Sea salt: ½ tablespoon or to taste
• Cilantro: 1 small bunch, chopped

Ingredients For The Vietnamese Pickles

• Unrefined superfine sugar: ½ cup
• Sea salt: ½ teaspoon
• Rice wine vinegar: 180 ml
• Carrots: 200 g, peeled and shredded

Ingredients For The Vegan Fish Sauce

• Dried mushrooms: ¼ cup
• Sea salt: 2 tablespoons
• Umeboshi plums: 2
• Miso paste: 1 teaspoon
• Light soy sauce: ⅓ cup

Method For The Banh Mi

1. Pat the tofu slices dry with paper towels to remove excess moisture.
2. In a bowl, combine the vegan fish sauce, sugar, ginger, garlic, chillies, and lemongrass. Add the tofu slices and gently coat them with the marinade.
3. Sprinkle lightly with Celtic sea salt and white pepper. Let the tofu marinate for approximately 30 minutes to absorb the flavours.
4. Heat the avocado oil in a large frying pan or wok over medium-high heat. Add the tofu slices in a single layer, reserving any remaining marinade.
5. Cook for 2–3 minutes on each side until golden brown and lightly caramelized. Add the reserved marinade and cook briefly until the tofu develops a flavourful glaze. Remove from the heat.
6. Warm the baguettes under a low broiler, turning occasionally until the crusts become crispy and the centres are warm. Cut the baguettes into four sandwich portions and slice each one lengthwise.
7. Spread vegan mayonnaise inside each baguette. Add a little vegan fish sauce, followed by cucumber slices, caramelized tofu, fresh cilantro, and a generous helping of drained pickled vegetables.
8. Serve your vegan lemongrass tofu banh mi warm, drizzled with any remaining pan juices for extra flavour.

Method For The Pickles

1. Combine the sugar, Celtic sea salt, vinegar, and ½ cup (100 ml) of water in a bowl. Stir until the sugar and salt dissolve completely.
2. Add the prepared vegetables, ensuring they are well coated with the pickling liquid. Cover and refrigerate for approximately 2 hours to develop their tangy flavour.
3. Drain the pickled vegetables before adding them to your banh mi. For a milder flavour, rinse them briefly under cold water.
4. Store any leftover pickles in a clean, airtight container in the refrigerator, keeping the vegetables submerged in the pickling liquid. Enjoy them within one week for the best freshness and texture.

Method For The Vegan Fish Sauce

1. Place the mushrooms, beans, plums, and miso paste in a heatproof bowl. Pour ¾ cup (200 ml) of freshly boiled water over the ingredients.
2. Gently mash the mixture with a spoon to release the flavours. Let it soak for approximately 10 minutes.
3. Pour the mixture through a fine-mesh strainer into a clean bowl. Press the solids firmly with the back of a spoon to extract as much flavourful liquid as possible.
4. Stir the soy sauce into the strained liquid until thoroughly combined. Taste and adjust the seasoning if needed.
5. Transfer the vegan fish sauce to a clean, airtight jar and refrigerate promptly. Use within 3–4 days, or freeze individual portions for longer storage.

Recipe #2 — Vegan Tempeh With Lemongrass And Broccoli Coconut Curry

This vegan tempeh with lemongrass and broccoli coconut curry combines tender vegetables, protein-rich tempeh, and edamame in a creamy, fragrant coconut sauce. Fresh lemongrass adds a refreshing citrus aroma that complements the rich flavours beautifully.

With broccoli, potatoes, and green beans, this colourful curry offers a satisfying combination of flavours and textures. Serve it with fluffy rice for a comforting, wholesome family dinner that introduces your kids to delicious Southeast Asian-inspired flavours.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 7

Ingredients For The Curry

• Broccoli florets: 1 cup
• Small potatoes: 3
• Green beans: 1 cup
• Edamame: 1 cup
• White onion: ½
• Tempeh or tofu: ½ block
• Coconut milk: 1 can
• Curry powder: 1 tablespoon
• Turmeric: 1 tablespoon
• Ginger or ginger powder: 1 teaspoon
• Lemongrass: 1 teaspoon
• Salt: 1 teaspoon
• Soy sauce or tamari: 1 tablespoon

Ingredients For The Topping

• Red cabbage
• Red pepper
• Black sesame seeds

Ingredients For Serving

• Basmati or jasmine rice (optional)

Method

1. Bring a pot of water to a boil. Add the diced potatoes and cook for approximately 10 minutes until nearly tender. Drain and set aside.
2. In a separate pot, boil the edamame for approximately 3 minutes. Drain, remove the beans from their pods if necessary, and set aside.
3. Heat a little avocado oil in a large frying pan over medium heat. Add the tempeh pieces and cook until lightly golden on all sides. Remove from the pan and set aside.
4. Add the finely chopped onion to the same pan with a splash of water. Sauté for approximately 3–4 minutes until softened and translucent.
5. Stir in the lemongrass and remaining spices. Cook for another minute, stirring frequently to release their fragrant aromas.
6. Pour in the coconut milk and bring the mixture to a gentle simmer. Add the broccoli, green beans, partially cooked potatoes, and shelled edamame.
7. Stir in the soy sauce and season with Celtic sea salt to taste. Reduce the heat and simmer gently for about 15–20 minutes, or until the vegetables are tender and the coconut sauce has slightly thickened.
8. Return the cooked tempeh to the pan and stir gently to coat it with the creamy coconut sauce. Simmer for another 3–5 minutes until heated through.
9. Garnish with finely sliced red cabbage, red pepper, and black sesame seeds for extra colour, flavour, and crunch.
10. Serve the vegan tempeh with lemongrass and broccoli coconut curry warm, with fluffy rice if desired.

Recipe #3 — Vegan Peach And Lemongrass Shrub Recipe

This refreshing vegan peach and lemongrass shrub combines juicy summer peaches with fragrant lemongrass and naturally sweet maple syrup. A splash of apple cider vinegar adds a pleasant tang, creating a delicious balance of sweet, citrusy, and tart flavours.

Perfect for warm summer afternoons, this fruity drinking vinegar makes a wonderful base for homemade mocktails. Mix it with sparkling water, add a few ice cubes, and enjoy a refreshing, alcohol-free drink the whole family can share.

Prep time: 30 minutes | Cook time: 40 minutes | Total time: 70 minutes | Servings: 4

Ingredients

• Peaches: 2-3, diced
• Lemongrass: 2-3 stalks
• Maple syrup: ⅔ cup
• Apple cider vinegar: 1 cup
• Sparkling water to serve

Method

1. Place the apple cider vinegar in a saucepan over medium heat and warm. After adding the lemongrass, crush it with a muddler or the end of a wooden spoon in a clean, quart-sized jar.
2. Add the maple syrup and peaches. Mash the fruit with the muddler to break it down. When the vinegar steams, pour it over the fruit and syrup combination. After the shrub cools for 30 minutes, cover it with a lid, shake it quickly, and refrigerate for at least 24 hours—or longer if you have the time.
3. When the shrub is ready to use, strain off any fruit solids and discard them or compost them. To enjoy, combine the vegan peach and lemongrass shrub with sparkling water in a 1:1 ratio.

Recipe #4 — Vegan Lemongrass Pho Recipe

This comforting vegan lemongrass pho combines fragrant lemongrass, fresh ginger, and delicate rice noodles in a light, aromatic broth. The gentle citrus notes and warming spices create a delicious balance of flavours that makes every spoonful satisfying.

Perfect for family lunches or cozy dinners, this Vietnamese-inspired noodle soup is easy to customize with fresh vegetables and herbs. Serve it in generous bowls and let your kids choose their favourite toppings for a colourful, nourishing meal.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 10

Ingredients

• Water: 8 cups
• Yellow onion: 1, sliced
• Garlic: 3 cloves, peeled and sliced
• Olive oil: 1 tablespoon
• Mushrooms: 3, sliced
• Green onion: 3 stalks, diced
• Jalapeño: ⅓, sliced
• Ginger: ½-inch, peeled and sliced
• Lemongrass: ⅓ stalk, sliced
• Himalayan sea salt: ¾ teaspoon
• Lime juice: ½
• Thick rice noodles

Method

1. Heat the avocado oil in a large pot over medium heat. Add the sliced yellow onion and sauté for approximately 3–4 minutes until softened and translucent.
2. Pour in the water and add the vegetable bouillon. Stir well and bring the broth to a gentle boil.
3. Reduce the heat to a simmer. Add the minced garlic, fresh ginger, lemongrass, Celtic sea salt to taste, lime juice, jalapeño, and sliced mushrooms.
4. Simmer gently for about 10 minutes, letting the fragrant ingredients infuse the broth with delicious flavour.
5. Remove any large, fibrous lemongrass pieces. Add the rice noodles and cook according to the package instructions until tender.
6. Stir in the chopped green onions and turn off the heat. Taste the broth and adjust the seasoning if needed.
7. Ladle your vegan lemongrass pho into serving bowls and enjoy warm. For younger kids, reduce or omit the jalapeño to keep the broth mild.

Recipe #5 — Vegan Lemongrass Tofu Burger Recipe

These vegan lemongrass tofu burgers blend familiar comfort food with exciting East Asian-inspired flavours. Fragrant lemongrass gives the tofu a refreshing citrus twist, while crunchy pea shoots add a delicious textural contrast.

Topped with creamy wasabi mayo and served in soft burger buns, these flavourful burgers make a wonderful family lunch or dinner. For younger kids, use a milder mayo so everyone enjoys this creative twist on a classic favourite.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 8

Ingredients For The Lemongrass Tofu

• Firm tofu: 7 oz
• Lemongrass: 2 tablespoons freshly minced
• Ginger: 1 teaspoon, freshly minced or grated
• Olive oil or sesame oil: 4 tablespoons
• Maple syrup: 4 tablespoons
• Rice vinegar: 1 tablespoon
• Lemon pepper: 1 teaspoon
• Soy sauce: 1 teaspoon

Ingredients For The Wasabi Mayo

• Vegan mayonnaise: 3 tablespoons
• Wasabi powder or paste: 2 teaspoons

Ingredients For The Assembly

• Sesame burger buns: 2
• Lots of pea shoots or alfalfa sprouts

Method

1. Drain the tofu and gently press it between paper towels to remove excess moisture. Cut the tofu into thick slices suitable for burger buns.
2. In a bowl, combine the finely chopped lemongrass, grated ginger, avocado oil, maple syrup, vinegar, pepper, and soy sauce. Mix well to prepare the marinade.
3. Add the tofu slices to the marinade and gently turn to coat both sides. Marinate for about 10 minutes to absorb the flavours.
4. Meanwhile, combine the wasabi mayonnaise ingredients in a small bowl. Add the wasabi gradually, tasting as you go. For younger kids, use less wasabi or leave it out entirely.
5. Heat a little avocado oil in a large frying pan over medium-high heat. Remove the tofu from the marinade, allowing any excess liquid to drip off, and place the slices in the hot pan.
6. Strain the remaining marinade through a fine-mesh sieve, discarding the fibrous lemongrass and ginger pieces. Set the strained liquid aside.
7. Cook the tofu for about 3–5 minutes per side, until golden brown and lightly caramelized. Pour the reserved marinade into the pan and let it bubble for 1–2 minutes until slightly reduced and the tofu is evenly coated.
8. Lightly toast the burger buns until golden. Spread both halves generously with the prepared wasabi mayonnaise.
9. Arrange the cooked tofu slices on the bottom halves of the buns. Add a generous handful of fresh pea shoots and any additional toppings you enjoy.
10. Close the buns and serve your vegan lemongrass tofu burgers warm for a delicious, flavourful family meal.

Recipe #6 — Vegan Coconut Lemongrass Ramen Recipe

This creamy vegan coconut lemongrass ramen combines rich coconut milk with fragrant lemongrass, makrut lime leaves, and warming spices. Fresh ginger and star anise add wonderful depth, while delicate citrus notes create a delicious balance of flavours.

Perfect for a cozy family dinner, this aromatic noodle soup brings together comforting textures and Southeast Asian-inspired flavours. Serve it with tender noodles, colourful vegetables, and your kids’ favourite toppings for a satisfying plant-based meal.

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 4

Ingredients

• Neutral-flavoured oil such as coconut oil: 2 tablespoons
• Fresh ginger: 1-inch, finely chopped
• Garlic: 3 cloves, finely chopped
• Cremini mushrooms: 1½ cups
• Vegan meat substitute: 1 cup, crumbled
• Kosher salt: ½ teaspoon
• White onion: ½
• Lemongrass stalk: 1
• Miso paste: 2 tablespoons
• Kaffir lime leaves: 6
• Whole star anise: 4
• Full-fat coconut milk: 1 cup
• Water: 6 cups
• Sea salt: ¾ teaspoon
• Ramen noodles: 2 blocks
• Extra-firm tofu: 14 oz
• Tamari or low-sodium soy sauce: 1 tablespoon

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Drain and press the tofu to remove excess moisture. Cut it into small cubes and arrange them in a single layer on the prepared baking sheet. Bake for approximately 30–35 minutes, turning halfway through, until golden and lightly crispy.
3. Meanwhile, heat 2 tablespoons of avocado oil in a large pot over medium-high heat. Add the mushrooms, ginger, garlic, and crumbled vegan sausage. Season with Celtic sea salt to taste.
4. Cook for approximately 5–6 minutes, stirring occasionally, until the mushrooms and vegan sausage become golden brown and fragrant. Add a tablespoon of water if the mixture begins sticking to the pot.
5. Gently bruise the lemongrass stalk with a rolling pin to release its aromatic oils. Add it to the pot along with the chopped onion. Cook for another 2–3 minutes until the onion begins to soften.
6. In a small bowl, whisk the miso paste with 4 tablespoons of water until smooth. Pour the mixture into the pot, followed by the coconut milk, remaining water, star anise, and makrut lime leaves.
7. Bring the broth to a gentle boil, then reduce the heat to medium-low. Cover and simmer for about 30 minutes, letting the lemongrass, ginger, and spices infuse the creamy coconut broth.
8. Carefully remove the lemongrass stalk, star anise, and makrut lime leaves from the broth. Leave the mushrooms and vegan sausage in the pot to add flavour and texture to the finished ramen.
9. Bring the broth back to a gentle boil. Add the ramen noodles and cook according to the package instructions, usually 3–5 minutes, until tender.
10. Meanwhile, heat 1 tablespoon of avocado oil in a small frying pan over medium-high heat. Add the baked tofu and tamari, tossing gently for approximately 2 minutes until the tofu develops caramelized edges.
11. Divide the cooked ramen noodles and creamy coconut broth among serving bowls. Top with the caramelized tofu, sesame seeds, chopped vegetables, and fresh cilantro.
12. Serve your vegan coconut lemongrass ramen warm and enjoy its delicious combination of creamy coconut, fragrant lemongrass, and comforting noodles.

Recipe #7 — Vegan Green Curry Lemongrass Risotto Recipe

This creamy vegan green curry lemongrass risotto combines the comforting texture of traditional Italian risotto with the fragrant flavours of Thai-inspired cooking.

Fresh lemongrass, green curry paste, coconut milk, and colourful vegetables create a delicious fusion of two cuisines. Full-fat coconut milk gives this dish its wonderfully rich texture, while Arborio rice releases natural starches as it cooks.

The result is a creamy, flavourful risotto that’s perfect for a cozy family dinner. Choose a mild vegan green curry paste for younger kids.

Prep time: 30 minutes | Cook time: 35 minutes | Total time: 65 minutes | Servings: 4

Ingredients

• Coconut oil: 2 tablespoons, divided
• Yellow onion: ½, diced
• Garlic: 2 cloves, finely chopped
• Fresh lemongrass: 2 tablespoons
• Salt: ½ teaspoon
• Black pepper: ½ teaspoon
• Arborio rice: 1½ cups
• Green curry paste: 3 tablespoons
• Vegetable broth: 4 cups
• Full-fat coconut milk: 13½ oz
• Red bell pepper: 1 medium, diced
• Frozen peas: 1 cup (approximately 150 g)
• Scallion: 1
• Fresh cilantro: 2 tablespoons
• Lime juice: ½ lime
• Chopped basil: 1 tablespoon

Method

1. Heat 1 tablespoon of refined coconut oil in a large, deep frying pan or pot over medium heat. Add the chopped onion, garlic, and lemongrass. Season with ¼ teaspoon of Celtic sea salt and ¼ teaspoon of black pepper.
2. Sauté for about 4–5 minutes, stirring frequently, until the onion softens and the edges begin to turn golden.
3. Add the Arborio rice and vegan green curry paste. Stir continuously for 2–3 minutes to coat the rice with the fragrant ingredients without burning.
4. Pour in 2 cups of vegetable broth and bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer, stirring frequently, until most of the liquid has been absorbed.
5. Gradually add the remaining 2 cups of vegetable broth, approximately ½ cup at a time. Stir regularly, and let most of the liquid absorb before adding more. Continue cooking for approximately 15–20 minutes.
6. Pour in the full-fat coconut milk and cook for another 5–10 minutes, stirring frequently, until the Arborio rice is tender and creamy. Add a little extra broth or water if the risotto becomes too thick.
7. Meanwhile, heat the remaining tablespoon of refined coconut oil in a separate frying pan over medium heat. Add the diced red bell pepper, zucchini, and carrots. Season with the remaining ¼ teaspoon of Celtic sea salt and ¼ teaspoon of black pepper.
8. Sauté the vegetables for approximately 5–6 minutes until tender but still slightly crisp. Add the frozen peas and cook for another 2–3 minutes until heated through.
9. Gently fold the cooked vegetables into the creamy risotto. Stir in the fresh basil, lime juice, cilantro, and chopped scallions. Taste and adjust the seasoning if needed.
10. Serve your vegan green curry lemongrass risotto warm, garnished with extra cilantro, fresh basil, and lime wedges for a delicious finishing touch.

Conclusion

Lemongrass-flavoured vegan recipes offer a delicious way to introduce your kids to exciting new tastes and aromas. This fragrant herb brings refreshing citrus notes to familiar plant-based ingredients, making family meals more colourful and enjoyable.

From savoury tofu banh mi and creamy coconut ramen to comforting pho and fragrant green curry risotto, these seven recipes offer something for every occasion. Each dish combines wholesome ingredients with delicious Asian-inspired flavours.

Whether you’re making a quick family lunch or a cozy dinner, lemongrass adds a refreshing twist to your cooking. Encourage your kids to explore different flavours, choose their favourite toppings, and discover which recipes they enjoy most.

Would you love to grow your own fresh lemongrass but have limited gardening space? Even a sunny balcony or small patio offers possibilities. Visit my Close to Nature blog to discover Easy Steps to Grow Lemongrass In A Container and enjoy this fragrant herb straight from your own garden.

I trust you enjoyed these 7 Lemongrass-Flavoured Vegan Recipes For Your Kids. Please stay tuned for more delicious plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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